I’m still trying to get used to the texture of anything gluten-free. If you’re a bread and pasta type of person (I’m more of a bread person!), you know the texture I’m talking about. Gluten is a wonderful thing. It keeps breads soft and helps foods maintain their shape, acting as a glue that holds food together.
I was diagnosed with Graves’ disease in 2006 — a year after I had my daughter. Graves’ disease is an immune system disorder that results in the overproduction of thyroid hormones (hyperthyroidism).
I’ve been battling this horrible disease for over 8 years. It wasn’t until recently that I read that gluten is bad for any autoimmune disorder so I’ve been trying my best to stay away from gluten.
Let me tell you — it’s not easy!
I’ve tried many gluten-free foods like crackers, cookies, brownies and pasta. But to be honest, the texture isn’t the same as the “real” thing but it’s pretty close so it’ll do.
I woke up to snow this morning so no work for me. Yay for snow days! So I decided to make pancakes with the Pillsbury Gluten-Free all purpose flour I bought at Walmart several weeks ago. I searched all over the internet for an easy & simple pancake recipe.
After reading about 20 different GF recipes, I decided to mix a few things of my own to make it to my liking.
Here’s the version I made:
Gluten-Free Spiced Pancakes
1 cup of Pillsbury gluten free all purpose flour
1 cup of milk
1 teaspoon of pumpkin spice
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
2 teaspoons of baking powder
1 teaspoon of sugar (you can substitute for either honey or maple syrup or omit it)
A dash of salt
Pre-heat your pan or griddle to about 300 degrees (approximately). I had my pan on very low heat so the butter wouldn’t burn.
Mix the dry ingredients first. In a separate bowl, mix the wet ingredients. Combine both wet and dry mixes and mix well. Be careful to not over mix the batter.
Use about 1/4 cup of batter for each pancake. Cook pancakes for several minutes til you see bubbles form on top and flip. Cook for another few minutes and enjoy!
I can honestly say that when my kids ate the pancakes, they had no idea the pancakes were gluten-free. I, on other other hand, didn’t quite like the texture (texture is huge for me) but the taste was just like an ordinary pancake but with some spice – which we love. I also noticed the pancakes didn’t form as many bubbles as a regular pancake would when it was cooking but it wasn’t a big deal. My little one and I both ate 2 pancakes with some maple syrup while my son ate one. I was left with 3 pancakes which will be eaten for breakfast tomorrow. 😉
I’m so glad these Gluten-Free Pancakes satisfied my craving for the real deal!
What are your go-to gluten-free foods or recipes?